Each week featured chefs will present a three-course meal!

MENU FOR WEDNESDAY, 8/5

Taquitos

shrimp & jicama with salsa verde and crumbled feta cheese

 

Herb-Crusted Salmon Medallions

wrapped in zucchini squash topped with a lemon-citrus sauce

served with grilled vegetables

 

Grilled Baseball-Cut Top Sirloin

with Yukon potatoes Diane, roasted vegetables, and a mushroom demi-glace

 

Fresh Berries

with Grand Marnier creme sauce

making pasta

#PostOakGrill 

Tel: 713-993-9966   |  Fax: 713-993-0901

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